Rumaki

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Makes 24

This recipe comes from “Taboo Table’’ by Jeff “Beachbum’’ Berry. Jessica Shires, who contributed the recipe for the mid-century party, says that after frying, “I usually always bake them a little bit, too. My mom always used to serve them with a dipping sauce that was made with grape jelly and mustard.’’

1 can (7 to 8 ounces) large oysters

1 bottle (about 12 ounces) teriyaki sauce

3 cloves garlic

12 strips bacon

1 can (8 ounces) whole water chestnuts, drained and thinly sliced

1. Strain the oysters (you should have 24). In a bowl combine the oysters, teriyaki sauce, and garlic.

2. In a skillet over medium heat, fry the bacon for a few minutes or until pink and soft; drain on paper towels. Remove the fat from the skillet.

3. Wrap half a strip of bacon around an oyster and a slice of water chestnut. Secure with a toothpick. Return the rumaki to the skillet and fry until golden. Adapted from “Taboo Table’’